Butter Pecan Tres Leches Cake (Printer-friendly)

Milk-soaked cake with whipped cream and crunchy buttered pecans creates an irresistible creamy dessert.

# Ingredient List:

→ Cake

01 - 1 cup all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk

→ Tres Leches Mixture

09 - 14 ounces sweetened condensed milk
10 - 12 ounces evaporated milk
11 - 1 cup whole milk
12 - ½ cup unsweetened coconut milk, optional

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 3 to 5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
05 - Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture, mixing just until combined.
06 - Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - While the cake bakes, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using in a bowl until smooth.
08 - Remove cake from oven and let cool for 10 minutes. Using a fork, poke holes all over the top of the cake.
09 - Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for approximately 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Let cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
13 - Drizzle the cooled butter pecan topping over the whipped cream.
14 - Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The cake stays incredibly moist for days, getting better as it sits in the fridge soaking up all that creamy goodness.
  • Toasted buttered pecans add a nutty crunch that cuts through the sweetness in the most satisfying way.
  • It feeds a crowd without making you spend all day in the kitchen, and everyone always asks for the recipe.
  • The texture is unlike any other cake, soft and almost pudding like but still holding its shape perfectly on the plate.
02 -
  • Don't skip the overnight soak, I tried serving it after just an hour once and the texture was completely different, almost dry on top.
  • Let the butter pecan topping cool before adding it to the whipped cream, or it will melt the cream into a puddle.
  • Use a fork to poke holes, not a skewer, because you want wider channels for the milk to really soak through.
  • If the milk mixture pools on top instead of soaking in, you didn't poke enough holes or the cake is still too hot.
03 -
  • Make the cake a day ahead so you're not rushing, the flavors deepen and the texture becomes even more luxurious overnight.
  • Toast the pecans a minute longer than you think you should, that extra color adds a deeper, almost smoky flavor that makes the topping unforgettable.
  • If you're nervous about the cake being too sweet, use unsweetened coconut milk and cut the powdered sugar in the whipped cream to three tablespoons.
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